Lean Beef Sirloin with Roasted Root Vegetables and Herb Quinoa
Tender pan-seared lean beef sirloin steak served with roasted sweet potato and carrots, accompanied by herb-infused quinoa
Lean Beef Sirloin with Roasted Root Vegetables and Herb Quinoa is a dinner recipe ready in about 45 minutes. Each serving has approximately 475 kcal, 30g protein, 52g carbs, 16g fat. It fits a high-protein diet.
Preheat oven to 200°C (400°F).
Toss sweet potato and carrots with half the olive oil, salt, pepper, and half the fresh herbs. Spread on a baking sheet.
Roast vegetables for 25-30 minutes until tender and caramelized.
While vegetables roast, rinse quinoa and combine with vegetable broth in a saucepan. Bring to boil, then reduce heat and simmer for 15 minutes until liquid is absorbed.
Fluff cooked quinoa with a fork and stir in remaining fresh herbs and minced garlic.
Heat remaining olive oil in a skillet over medium-high heat.
Season beef sirloin with salt and pepper on both sides.
Sear steak in the hot skillet for 3-4 minutes per side for medium-rare doneness.
Remove steak from heat and let rest for 3 minutes.
Plate the herb quinoa, arrange roasted vegetables, and top with sliced beef sirloin.